Nekst Dinner

With a focus on locally harvested and foraged seasonal ingredients, Astoria’s NEKST offered two seatings for diners to enjoy the bounty of our winter waters.

Chef Holan created an exciting seaweed-centric menu that featured imaginative takes on the classics.

The meal started with an amuse-bouche of an Oyster on the Half Shell with toasted Dulse, fiddlehead ferns & salmon floss, followed by a trio of main dishes: Cured Fish with wild leek Nước chấm & Sea Lettuce flake, a Kombu Dashi with Wakame, roasted vegetables, winter mushrooms & honey-fermented ginger, as well as a Sea Lettuce Gnocchi with Dungeness crab, cured egg yolk & Sea Lettuce Oil. Closing out the meal was an inspired dessert of Saffron Custard with burnt sea lettuce sugar crust.